Best Polenta And Pine Nuts Recipes

POLENTA BITES WITH BLUE CHEESE, TOMATOES, AND PINE NUTS

Steps:

• Lightly butter 24 mini muffin cups (each about 1 3/4 inches in diameter with 1/2-inch-high sides).
• Bring broth to boil in medium saucepan over medium-high heat. Reduce heat to medium; gradually whisk in cornmeal. Cook until mixture is very thick, stirring constantly, about 2 minutes. Remove from heat. Stir in Parmesan. Season with salt.
• Spoon 1 1/2 tablespoons hot polenta into each muffin cup. Using back of spoon, pack polenta firmly into cups. Using finger, make indentation in center of each polenta tart for filling. Chill until cold and set, about 3 hours. (Can be made 1 day ahead. Cover; keep chilled.)
• Preheat oven to 350°F. Line baking sheet with foil. Using tip of knife, lift polenta tarts from pan. Transfer tarts, indented side up, to prepared baking sheet. Place 1 blue cheese cube in each indentation. Sprinkle green onion and pine nuts over cheese. Top each tart with 2 tomato quarters. Bake until cheese is melted and polenta is warmed through, about 5 minutes. Transfer tarts to platter; sprinkle with basil and serve.

POLENTA BITES WITH BLUE CHEESE, TOMATOES AND PINE NUTS

Steps:

• ightly butter 24 mini muffin cups (each about 1 3/4 inches in diameter with 1/2-inch-high sides). Bring broth to boil in medium saucepan over medium-high heat. Reduce heat to medium; gradually whisk in cornmeal. Cook until mixture is very thick, stirring constantly, about 2 minutes. Remove from heat. Stir in Parmesan. Season with salt. Spoon 1 1/2 tablespoons hot polenta into each muffin cup. Using back of spoon, pack polenta firmly into cups. Using finger, make indentation in center of each polenta tart for filling. Chill until cold and set, about 3 hours. (Can be made 1 day ahead. Cover; keep chilled.) Preheat oven to 350°F. Line baking sheet with foil. Using tip of knife, lift polenta tarts from pan. Transfer tarts, indented side up, to prepared baking sheet. Place 1 blue cheese cube in each indentation. Sprinkle green onion and pine nuts over cheese. Top each tart with 2 tomato quarters. Bake until cheese is melted and polenta is warmed through, about 5 minutes. Transfer tarts to platter; sprinkle with basil and serve.

POLENTA BITES WITH BLUE CHEESE, TOMATOES, AND PINE NUTS

Steps:

• Lightly butter 24 mini muffin cups (each about 1 3/4 inches in diameter with 1/2-inch-high sides). Bring broth to boil in medium saucepan over medium-high heat. Reduce heat to medium; gradually whisk in cornmeal. Cook until mixture is very thick, stirring constantly, about 2 minutes. Remove from heat. Stir in parmesan. Season with salt.
• Spoon 1 1/2 tablespoons hot polenta into each muffin cup. Using back of spoon, pack polenta firmly into cups. Using finger, make indentation in center of each polenta tart for filling. Chill until cold and set, about 3 hours. (Can be made 1 day ahead. Cover; keep chilled.)
• Preheat oven to 350°F. Line baking sheet with foil. Using tip of knife, lift polenta tarts from pan. Transfer tarts, indented side up, to prepared baking sheet. Place 1 blue cheese cube in each indentation. Sprinkle green onion and pine nuts over cheese. Top each tart with 2 tomato quarters. Bake until cheese is melted and polenta is warmed through, about 5 minutes. Transfer tarts to platter; sprinkle with basil and serve.

POLENTA AND PINE NUTS

Steps:

• In a heavy 2 quart sauce pan, melt butter over low heat.
• Add water, turn up heat, and bring to a boil.
• Slowly add cornmeal while whisking constantly.
• Lower heat slightly and continue to boil and stir until polenta becomes thick and pulls away from sides of pan. (about 30 minutes).
• Remove from heat and add parmesan cheese and pine nuts.
• Cool slightly (until able to handle).
• Grease cookie pan with half of the oil and spread evenly in pan.
• Rub top with remaining oil.
• Chill.
• If grilling, cut into squares (3 to 4 inches).
• Grill on hot grill until crisp on outside and soft and creamy on inside -- or.
• If baking, sprinkle with a little more cheese, and bake at 400 degrees for 15 minutes, then cut into squares.

CREAMY POLENTA WITH RAISINS AND PINE NUTS

Steps:

• In a large pot, bring the chicken broth and salt to a boil over medium heat. Gradually whisk in the cornmeal in a slow steady stream. The liquid will be absorbed and the cornmeal will lock up; don't freak, just whisk through it. Lower the heat and continue to whisk until the polenta is thick and smooth, about 20 minutes.
• Add the cream and 2 tablespoons of the butter; continue to stir until incorporated and creamy, about 5 minutes; season with salt and pepper. Remove the polenta from the heat and pour it into a small baking dish.
• Preheat the oven to 400 degrees F.
• Place a small skillet over medium heat and add the remaining 2 tablespoons of butter. Swirl the pan over the heat and cook the butter until golden and nutty, about 1 minute. Add the raisins and pine nuts, tossing to coat in the brown butter. Pour the raisins and pine nuts over the top of the polenta and sprinkle with the Parmesan. Bake for 25 minutes and serve.

CRISP POLENTA ROUNDS WITH PESTO AND PINE NUTS RECIPE

Steps:

• For Polenta: Lightly oil a 13x9-inch baking pan. Bring first 4 ingredients to simmer in heavy large saucepan over medium heat; simmer 5 minutes. Using slotted spoon, remove herbs and garlic. Whisk in cornmeal in slow steady stream; return to boil. Reduce heat to low. Simmer until polenta is very thick, whisking often, about 10 minutes. Turn polenta out into prepared pan; spread to ½-inch-thick layer (polenta will not fill pan). Cool completely. Do Ahead. Can be made 2 days ahead. Cover and chill. For Pesto: Blanch basil in small saucepan of boiling salted water 5 seconds. Drain, rinse, and squeeze dry. Place basil in mini processor. Add ¼ cup pine nuts and cheese. Blend to coarse puree. With machine running, add ½ cup oil. Blend until pesto is almost smooth. Season with salt and pepper. Do Ahead. Can be made 1 day ahead. Cover and chill. Using 1 1/2- inch round or scalloped cutter cut out 24 polenta rounds. Pour enough oil into heavy large nonstick skillet to coast bottom; heat over medium high heat. Sauté polenta rounds until beginning to brown, about 1 minute per side; transfer to small baking sheet. Do Ahead. Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 375 degree oven 5 minutes before serving. Arrange polenta rounds on platter. Top with pesto; sprinkle with pine nuts

CRISP POLENTA ROUNDS WITH PESTO AND PINE NUTS

Steps:

• FOR POLENTA: Lightly oil 13x9-inch baking pan. Bring first 4 ingredients to simmer in heavy large saucepan over medium heat; simmer 5 minutes. Using slotted spoon, remove herbs and garlic. Whisk in cornmeal in slow steady stream; return to boil. Reduce heat to low. Simmer until polenta is very thick, whisking often, about 10 minutes. Turn polenta out into prepared pan; spread to ½-inch-thick layer (polenta will not fill pan). Cool completely. DO AHEAD: Can be made 2 days ahead. Cover and chill. FOR PESTO: Blanch basil in small saucepan of boiling salted water 5 seconds. Drain, rinse, and squeeze dry. Place basil in mini processor. Add ¼ cup pine nuts and cheese. Blend to coarse puree. With machine running, add ½ cup oil. Blend until pesto is almost smooth. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Using 1½-inch round or scalloped cutter, cut out 24 polenta rounds. Pour enough oil into heavy large nonstick skillet to coat bottom; heat over medium-high heat. Sauté polenta rounds until beginning to brown, about 1 minute per side; transfer to small baking sheet. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 minutes before serving. Arrange polenta rounds on platter. Top with pesto; sprinkle with pine nuts.